Roasted Pumpkin And Pork Salad With Maple Balsamic Vinaigrette

We used to have warm falls in California all the time, and we called them Indian summers. But here in Colorado, we usually have cold weather in the fall. So far though, this year has been different. We had one cold spell, right before Halloween, with our first snow that dropped about 6 inches, but now it is warm again, though it is supposed to cool down and rain tomorrow. That being said, I don’t usually think of salads in the fall, usually because it is usually way too cold for a salad at this time of year. I do love my salads, but I am a fair weather salad girl. 🙂 I did however, make a delicious fall salad that is perfect for this time of year. I made a roasted pumpkin salad with pork and a maple balsamic vinaigrette.

As usual, Larry ‘s and mine are slightly different. His had feta cheese and mine had no cheese and cranberries. I wanted to add pomegranate seeds, and I had them too, but they had gone bad. So …. quick change of plans. I added cranberries instead, and the salad was still colorful and delicious.

Roasted Pumpkin Salad With Pork and Maple Balsamic Vinaigrette

To make this a main meal salad, I added pork, but chicken would be a nice addition too.

The Salad

1 1/2- 2 lbs pork chops

2-3 lbs pumpkin, peeled, seeded

2 TBSP olive oil

2 TBSP maple syrup

1-2 TBSP butter

salt & pepper to taste

spinach and/or mixed greens

1/4 red onion, sliced very thin

1/2 cup grape tomatoes, cut into half

pecans

feta cheese, optional

dried cranberries, optional

pomegranate seeds, optional

Marinate the pork or chicken in the same balsamic vinegars and olive oil you use for the dressing for about 2-3 hours prior to cooking. Then grill, roast or saute until it is completely cooked. I used my black fig balsamic vinegar and my blood orange olive oil, with a little fresh ground black pepper.

When you are ready to make the salad, preheat the oven to 425* F or 219*C.

Coat the pumpkin with salt, pepper and olive oil, then place on a baking sheet and bake for about 20-25 minutes, or until it is golden brown, and tender but not mushy. Any kind of pumpkin will do.

While the pumpkin is roasting, make the candied pecans. Add the butter, maple syrup and pecans into a hot pan and cook for about 3-5 minutes, stirring constantly, or until the butter is melted and everything starts to caramelize together. Immediately after the mix has caramelized, pour the mixture onto a baking sheet lined with parchment paper and let cool and harden.

Once the pecans have hardened, break them apart and separate them.

The Maple Balsamic Vinaigrette

1/4 cup olive oil

2-3 TBSP blood orange olive oil, optional

2 TBSP maple syrup

2-3 TBSP balsamic and/or flavored balsamic vinegar – I used black fig balsamic vinegar

1-2 TBSP white balsamic or Prosecco vinegar

1 TBSP Dijon mustard

salt & pepper to taste

Whisk everything together and set aside until ready to use.

When the pork and the pumpkin are cooked, start making your salad. Start with the greens, then add everything else as you like it, finishing with the protein and nuts. Add the vinaigrette right before serving. Enjoy! Bon Appetit! This salad is perfect for any fall evening, whether it is warm or cold. The greens or spinach helps cool it down and make it lighter, but the warm roasted pumpkin and meat help take the chill off of the cold, crisp fall weather. I guarantee you’re going to love this colorful fall salad any time.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.